Steak Fingers and Creamy Gravy

Steak Fingers and Creamy Gravy

from urbancowgirllife.com
Beef
40 min
4 servings
836 kcal / serving

The Texas chicken fried steak fingers with an award-winning cream gravy, are the perfect comfort food when you're yearning for a little taste of grandma's kitchen!

Ingredients

  • 4cube steak ((also called round steak))
  • 1 quartfavorite cooking oil ((you won't use it all))
  • 2 cupsflour
  • ¼ cupcornstarch
  • 1 teaspoononion powder
  • 1 teaspoongarlic powder
  • 1 teaspoonblack pepper
  • 1 teaspoonseasoning salt
  • 2eggs
  • ½ cupbuttermilk or milk
  • 2 tablespoonslouisiana style hot sauce
  • 4 tablespoonsbutter or meat drippings
  • ¼ cflour
  • 2 cansevaporated milk
  • 1 teaspoonsalt
  • 1 teaspoonpepper
  • 1 teaspoongarlic powder
  • lemon juice or louisiana hot sauce (for brightness)
  • 4 ozcan roasted green chilies

Directions

Directions

  1. 1

    Cut the steaks into 1 inch thick by 3 to 4 inch long strips.

  2. 2

    Cube steak is already tenderized with a machine and will have indentions to tenderize it. Round steak (or any other cut) will need to be beaten out with a kitchen mallet or rolling pin between plastic wrap or wax paper.

To set up the breading station

  1. 1

    You will need 2 shallow bowls or plates for this step.

  2. 2

    Glass half casserole dishes always work well.

  3. 3

    In the first vessel will be the seasoned flour.

  4. 4

    In the second, place the egg and milk mixture. Beat well.

To begin cooking:

  1. 1

    Season the raw steak strips well with seasoning salt and pepper.

  2. 2

    Dip meat pieces into the flour mixture, then into the egg mixture, then back into the flour mix. Place each one on a baking sheet as you get done.

  3. 3

    Transfer the baking sheet into the refrigerator for 20 minutes to let the breading adhere.

Frying the steak fingers

  1. 1

    In a skillet in hot oil, bring the oil to 350°, cook steak fingers on both sides (2-4 minutes each side) until golden brown. Remove from the pan and place on cookie sheets to drain.

  2. 2

    Salt immediately and serve hot with Creamy Gravy.

Creamy gravy directions:

  1. 1

    In a skillet, start with 4 tablespoons of butter or 4 tablespoons of meat drippings, whisk in 4 tablespoons of flour to create a roux.

  2. 2

    Add 1 can of evaporated milk, whisking well to incorporate the milk into the roux and prevent lumps. Then begin to add the second can.

  3. 3

    Bring to a simmer, always whisking well so the bottom doesn't burn. (You can also switch to a spatula at this point if that is easier to stir the gravy). The gravy will begin to thicken as the mixture approaches the boiling point.

  4. 4

    You don't have to use the entire second can of evaporated milk if you want a very thick gravy, you can just judge as you go and use the leftover second can of evaporated milk to thin the gravy as needed.

  5. 5

    Season liberally with salt, pepper, garlic powder, and a dash of hot sauce, or a squeeze of lemon juice for acidity.